Honey dijon garlic chicken

Ingredients

• 1 lb chicken thighs, deboned and skin on
• Pinch of salt
• Black pepper
• 2 teaspoons olive oil
• 4 cloves garlic, minced
• 3 tablespoons honey
• 3 teaspoons Dijon Mustard
• 1/4 cup water
• Pinch of salt

Instructions

1. Debone the chicken thighs but keep the skin on. Sprinkle some salt and black pepper on both sides of the chicken.
2. Heat up a skillet on medium heat and add 1 teaspoon olive oil. Pan-fry the chicken on both sides until cooked. Discard the fatty oil from the chicken skin but save the juice from the chicken. Set aside.
3. Heat up a sauce pan with the remaining 1 teaspoon olive oil and stir-fry the garlic until slightly browned. Add the honey, Dijon Mustard, water and salt. Stir to combine well. Transfer the sauce into the skillet, turn on the heat on the skillet and stir to make sure that the chicken is nicely coated with the Honey Dijon sauce. Remove from th heat and serve.

Fall Sangria

Ingredients

• 3 apples
• 3 pears
• 3 clementines
• 2-3 cinnamon sticks
• 2 tbsp honey or agave syrup
• 6 oz triple sec or cointreau
• 2 bottles of red wine

Optional

Fresh cherries

Instructions

1. Core and cube all fruit and put into a pitcher or carafe
2. Add 2-3 cinnamon sticks & 2 honey, stir
3. Add liquor and wine, stir and let sit.

GRILLED PORK CHOPS WITH HONEY MUSTARD GLAZE

INGREDIENTS

• 2 pounds boneless pork loin chops
• Olive oil, as needed for grilling

Honey Mustard Glaze

• 2 tablespoons spicy brown mustard
• 4 teaspoons honey

Pork Seasonings

• Salt, as needed
• Freshly ground pepper, as needed
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon cayenne powder
• ¼ teaspoon paprika

DIRECTIONS

Honey Mustard Glaze

1. Combine mustard and honey in a small bowl, set aside.

Pork Seasonings

1. Combine all pork seasonings in a small bowl, set aside.

Grilled Pork Chops

1. Generously season each side of the pork loin chops with salt and pepper. Evenly sprinkle ¼ teaspoon of pork seasoning on each side of the pork chops. Lightly drizzle olive oil on both sides of the pork chops. Set aside at room temperature while you heat the grill.
2. Heat grill to medium heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the seasoned pork chops. 
3. Cook pork on each side until an internal temperature of 135-140°F is reached, about 7-8 minutes on each side, depending on the thickness of the pork.
4. When the pork is just done cooking, use a pastry brush to generously glaze each pork chop with the honey mustard mixture. Save the extra glaze for serving on the side of the pork loin.
5. Remove the pork from the grill and transfer to a clean plate. Serve warm with honey mustard glaze.

OVEN FRIED CHICKEN WITH HONEY MUSTARD GLAZE

INGREDIENTS

• 8 boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1/4 cup milk
• 1 1/2 cups panko
• 1 teaspoon smoked paprika
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 2 tablespoons chopped fresh parsley leaves

FOR THE HONEY MUSTARD GLAZE

• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon mustard
• 1 tablespoon Dijon mustard

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. To make the honey mustard glaze, whisk together mayonnaise, honey and mustards in a small bowl; set aside.
3. Season chicken thighs with salt and pepper, to taste.
4. In a large bowl, whisk together eggs and milk. In another large bowl, combine Panko, paprika and vegetable oil; season with salt and pepper, to taste.
5. Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat.
6. Place chicken onto the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the chicken is completely cooked through.
7. Serve immediately with honey mustard glaze, garnished with parsley, if desired.

Sponge (aka Honeycomb) Candy

Ingredients

• ½ teaspoon gelatin powder
• 1 teaspoon water
• 1 ½ cups granulated sugar
• ½ cup honey
• ½ cup water
• 1 tablespoon baking soda

Directions

1. Line a 9x9-inch pan with parchment paper, allowing it to extend over the edges.
2. In a small bowl, sprinkle gelatin over 1 teaspoon water and allow to bloom for 5 minutes.
3. In a medium pot with high sides, combine sugar, honey and ½ cup water. Heat and stir over medium heat until sugar dissolves and mixture comes to a boil. Wash down any sugar crystals from the sides with a wet pastry brush. Clip on candy thermometer and heat to 300° F. This should take about 7 to 10 minutes.
4. Remove from the pot from the heat and let sit for two minutes, bubbling should subside. At this point, microwave the gelatin for 30 seconds to melt. Add gelatin and whisk it in. Be careful, the sugar syrup will bubble up.
5. Return sugar syrup to the heat and bring temperature back up to 280° F. Sprinkle baking soda over syrup and whisk vigorously for 30 seconds. The sugar will rise up to the top of the pot, bubbling like crazy. Again, be careful!!
6. Quickly pour the bubbling mixture into prepared pan. Do not spread the mixture, just let it settle into the pan. Allow to cool completely before removing from the pan.
7. Either break into odd pieces or cut into squares. To cut into squares - using a serrated knife, score the candy at 1-inch intervals. Snap the candy apart at the score lines.
8. Dip sponge candies in tempered chocolate, tap off excess. Chill in the fridge to set the chocolate shell.

Raspberry Melon Breakfast Bowls

Ingredients

• 1 ripe cantaloupe, about 2 pounds
• ½ cup Greek yogurt, or coconut yogurt for dairy free and Vegan
• 1½ cups fresh raspberries, 6 ounces
• ½-2/3 cup of granola
• Maple syrup or honey for drizzling

Instructions

1. Start by slicing the cantaloupe in half, lengthwise is best if it's oblong in shape because it creates a wider bowl. Scoop out the seeds and place each cantaloupe half in a bowl plate.
2. Mash half of the raspberries with the Greek yogurt, and spoon the mixture into the hollowed out cantaloupe halves.
3. Top each cantaloupe half with the remaining raspberries and drizzle with maple syrup or honey to taste.
4. Sprinkle the granola over the top and serve immediately.

Ginger Pork Dumplings

Ingredients

• 1 pound ground pork
• 2 packages wonton wrappers
• 1″ section of fresh ginger – peeled, minced
• 4 cloves fresh garlic – minced
• 4 scallions – chopped thinly
• 4 tablespoons soy sauce
• cabbage – to line steamer
• 1.5 tablespoons Hoisin sauce
• 2 tablespoons honey
• 1.5 tablespoons orange marmalade

Instructions

1. In a large bowl add: pork, ginger, garlic, scallions, soy sauce. Mix to combine.
2. To assemble dumplings: Place 1 teaspoon of meat mixture into center of wonton wrapper. Lightly dampen the sides of the wrapper with water. Fold wrapper into a triangle. Gently press the wrapper together to seal and remove any air.
3. Take the two ends and fold them over, seal with a dab of water. Continue with remaining mixture.
4. Line the trays of your steamer with cabbage. Use steamer according to manufacturers directions. Place dumplings on top of cabbage, do not crowd steamer.
5. Cook dumplings until translucent. About 10-15 minutes. Flipping half way through.
6. Into a small bowl mix: Hoisin, honey, orange marmalade. Mix to combine. Serve alongside dumplings for dipping.

Pomegranate and Mint Lamb Chops

Ingredients

• ¾ cup pomegranate syrup or molasses
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 4 cloves of garlic
• 12 large mint leaves
• 1 tablespoon honey
• ¼ cup olive oil
• 1 teaspoon salt
• 8 frenched lamb rib chops, about ½-inch to ¾-inch thick
• 1 cup fresh pomegranate for garnish
• fresh sprigs of mint for garnish

Directions

1. Blend the pomegranate syrup or molasses, vinegar, mustard, garlic, mint leaves, honey, olive oil and salt in a blender or food processor until smooth. Pour into a gallon size zip-close bag.
2. Add the chops to the bag. Squeeze out the air and seal the bag. Turn slowly so the marinade coats the chops. Refrigerate for 30-minutes.
3. Move oven rack 5 to 6-inches from broiler. Heat broiler to high. Line the bottom of an oven broiler pan with foil. Place broiler pan grill on top.
4. Remove chops from marinade and shake off excess. Place on broiler pan grill. Broil for 4 minutes. Turn and broil 3 to 4 minutes longer or until temperature reaches 145°F for medium rare.
5. Garnish with pomegranate seeds and mint sprigs before serving.

Seared Scallops on Watermelon Salad with Sparkling Mint Vinaigrette

Ingredients

• 1/2 cup mint leaves
• 3 tablespoons champagne vinegar
• 1/2 cup grape seed oil + 1 teaspoon for skillet
• 2 tablespoons agave nectar or honey
• 8 extra large diver scallops
• Cayenne pepper
• 1 tablespoon butter
• 8 half inch slices of watermelon
• 1 bunch radishes
• 5 ounces baby arugula
• Salt and pepper

Directions

1. Puree the mint, vinegar, grape seed oil, agave, 1 teaspoon salt and 1/2 teaspoon pepper in the blender. Set aside. Using a 2- 3 inch cookie cutter, cut the watermelon into 8 rounds. Slice the radishes thin and set aside.
2. Pat the scallops dry and remove the foot. Sprinkle with salt, pepper, and a little cayenne pepper.
3. Heat a large skillet to high. Drizzle a scant amount of oil in the skillet and carefully rub it around with a paper towel. When the skillet is smoking hot, place the scallops top down. Sear for 1 1/2 minutes until you can see caramelization around the edges. Using tongs or a metal spatula, flip the scallops. Add 1 tablespoon of butter to the skillet and cook 1-2 more minutes.

To assemble

1. Place one watermelon round on each plate and sprinkle arugula and radishes around it. 
2. Top the watermelon with a large seared scallop. Drizzle with mint vinaigrette and serve while the scallop is warm.

Honey Zabaglione with Grapefruit

INGREDIENTS

• 2 red grapefruits
• 4 large egg yolks
• 1 1/2 tablespoons good-quality honey
• 1/4 teaspoon fresh lemon juice
• Pinch of coarse salt
• 1/2 cup heavy cream

DIRECTIONS

1. Remove peel and pith from grapefruits with a sharp knife. Working over a large bowl, carve out segments from between membranes, allowing them to drop into bowl. Refrigerate until ready to use.
2. Whisk egg yolks, honey, 1 tablespoon water, the lemon juice, and salt in a heatproof bowl. Set bowl over a pan of simmering water; whisk vigorously until doubled in volume, about 10 minutes.
3. Meanwhile, put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Remove yolk mixture from heat. Using a rubber spatula, gently fold whipped cream into yolk mixture until combined. Refrigerate zabaglione 15 minutes.
4. Divide the grapefruit sections among serving dishes. Spoon zabaglione over top of grapefruit.

Crock Pot Apple Pudding Cake

Ingredients

• 2 cups all purpose flour
• 2/3 cup plus 1/4 cup sugar, divided
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter ,cold
• 1 cup milk
• 4 apples, peeled and diced
• 1 1/2 cups orange juice
• 1/2 cup honey
• 2 Tablespoons butter, melted
• 1 Teaspoon cinnamon

Instructions

1. Combine the flour,2/3 cup sugar, baking powder and salt in a large bowl. Cut the butter into the mixture until you have coarse crumbs.
2. Stir the milk into the crumbs just until moistened.
3. Grease the bottom and sides of a 4 or 5 qt crock pot. Spoon the batter into the bottom of the crock pot and spread out evenly. Place the diced apples over the batter evenly.
4. In a medium size bowl, whisk together the orange juice, honey,melted butter , remaining sugar and cinnamon. Pour over the apples.
5. Place a clean kitchen towel over the opening of the crock pot, place the lid on. This keeps condensation from the lid from going into the crock pot. Set the crock pot on high and cook 2 to 3 hours until apples are tender.

Spring Veggie + Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt

Ingredients

Moroccan Chicken

• 1 1/2 pounds boneless skinless chicken, cut into bite size cubes
• 2 cloves garlic
• 1 inch piece fresh ginger, peeled + roughly chopped
• 2 dried chile de arbol, seeds removed
• 2 tablespoons fresh cilantro
• 2 tablespoons fresh parsley
• 1 tablespoon smoked paprika
• 1/2 tablespoon cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup olive oil
• 1 small to medium lemons, grated + juiced
• 1 jar marinated artichoke quarters
• 1 bunch asparagus, cut into fourths

Lemon Herb vinaigrette

• 1 lemon, juiced + zest
• 1/2 cup olive oil
• 1 tablespoons fresh parsley, chopped
• 1 tablespoon salt
• 1 teaspoon honey
• 1/2 a lime, juiced

Minted Goat Cheese Yogurt

• 1/2 cup plain greek yogurt
• 2 tablespoons fresh mint, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 lemon, juiced
• salt and pepper, to taste
• 2-3 ounces goat cheese, crumbled

Instructions

Place the chicken in a gallon size ziplock bag or medium size bowl.To the bowl of a food processor add the garlic, ginger, dried chile de arbol, cilantro, parsley, smoked paprika, cumin, salt and pepper. Process 1-2 minutes or until everything is finely chopped. Stream in 1/2 cup olive oil. Stir in the lemon zest + juice. Pour the marinade over the chicken and toss well. Place in the fridge for at least 2 hour or overnight.Meanwhile make the vinaigrette. Add the lemon zest and juice to a small sauce pot. Bring mixture to a simmer and simmer, about 1 minute or until the zest absorbs the juice. You do not want the zest to get burnt to the pan. Spoon the zest out of the pot and into a small bowl. Add the olive oil, parsley, salt, honey and lime juice. Whisk to combine. Set aside.To make the minted goat cheese yogurt mix together the greek yogurt, chopped mint, crushed red pepper flakes, lemon juice and a pinch of salt and pepper. Stir in the crumbled goat cheese. Place in the fridge until ready to use.Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, asparagus and artichokes onto metal skewers (or wood skewers that have been soaked in water). I alternated with asparagus+ artichokes and then chicken, repeat. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. You may also cook the chicken in a skillet if needed. Serve the chicken with the the lemon herb vinaigrette and the minted goat cheese yogurt.

Skinny Broccoli and Mixed Vegetable Stir Fry

INGREDIENTS

Stir Fry

• 2 large/extra-large sweet Vidalia onions, sliced thinly
• 4 cloves garlic, minced finely
• 3/4 teaspoon salt, or to taste
• 3 to 4 tablespoons olive oil
• 1 1/2 to 2 cups lightly steamed broccoli
• 1 cup sliced baby portobello or white mushrooms
• 1/2 cup red pepper, diced small
• up to 1 cup additional vegetables, optional
• up to 1 cup cooked protein, optional
• bed of fresh kale or cooked rice for serving, optional

Sauce

• 1/4 cup apple cider vinegar
• 1/4 cup honey or agave to keep vegan
• 2 tablespoons finely minced fresh ginger
• 2 teaspoons white miso paste
• generous pinch cayenne pepper, optional and to taste
• salt, to taste

DIRECTIONS

1. Please note the recipe requires you to have moderately fast knife and chopping skills because you'll be chopping and slicing most of the ingredients while the onions caramelize, including stirring together the sauce. If you're newer or slower in the kitchen, I recommend chopping everything and making the sauce before beginning to caramelize the onions so you're not scrambling or stressed.
2. Stir Fry - To a large non-stick skillet, well-seasoned cast iron skillet, or wok, add the onions, garlic, sprinkle with salt, drizzle with olive oil, and cook covered over high heat for about 15 to 20 minutes, or until onions are caramelized and as browned, soft, and tender as desired. Stir mixture intermittently, especially towards the end of cooking, to ensure nothing burns.
3. While onions are cooking, chop and steam the broccoli. To a medium microwave-safe bowl, add the broccoli, cover with water, cover bowl with plasticwrap, and cook on high power for 3 to 4 minutes, or until broccoli is crisp-tender; don't overcook. Drain and set aside.
4. While broccoli steams and onions continue to caramelize, slice the mushrooms, peppers, prep any optional vegetables or protein you're using; set aside.
5. Sauce - To a small bowl, add all ingredients and stir to combine; set aside.
6. After onions are caramelized, remove them from the skillet and place in a medium bowl; set aside.
7. To the skillet, add the mushrooms, peppers, optional additional vegetables, optional protein, the sauce, and allow mixture to simmer uncovered over high heat for 3 to 5 minutes, or until slightly reduced.
8. Add the onions, broccoli, stir to combine, and cook for about 1 minute, just enough to rewarm the onions and broccoli and coat with sauce.
9. Taste and if you think it needs a splash of apple cider vinegar, honey, salt, pepper, etc., add to taste.
10. Serve over a large handful of fresh kale or over a bed of rice. Stir fry is best warm and fresh, but leftovers will keep airtight in the fridge for up to 3 days and I enjoy leftovers chilled.

Strawberry lemonade

Ingredients

• 1 ¼ lb strawberries, washed & cut in halves, about 4 cups
• 2 lemons, washed and quartered
• ½- ¾ cup honey or sugar to taste, adjust based on your preference and sweetness of strawberries
• 6 cups of water
• Ice

Garnishes

• Strawberry slices, lemon slices and/or fresh herbs (mint, lemon verbena, lemon balm, basil)

Instructions

1. Blend the strawberries, lemons and honey with 2 cups of water
2. Strain the strawberry lemon mix, add the additional 4 cups of water through the strainer
3. Taste and add additional honey/sugar if needed
4. Serve cold over ice and garnished with strawberry slices, lemon slices and herbs
5. First blend only the strawberries with the honey and 1 cup of water. You don’t need to strain this, it’s better to keep all the strawberries goodness. Then place the blended strawberries mix in a pitcher.
6. Then in the same blender, you don’t need to wash or rinse it, blend the quartered lemons with the 1-2 cups of water.
7. Strain the lemon mix into the pitcher, mix well and add the rest of the water. Taste and adjust sweetness level if needed.

Pumpkin Scones

Ingredients

Scone

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 cup packed light-brown sugar
• 3 Tbsp granulated sugar
• 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
• 1/2 cup + 1 Tbsp canned pumpkin puree, chilled (don't chill in can)
• 3 1/2 Tbsp buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1 Tbsp honey
• 1 Tbsp half and half

Glaze

• 1 cup powdered sugar
• 2 Tbsp half and half, then more as needed

Pumpkin Icing

• 3/4 cup powdered sugar
• 1 Tbsp pumpkin puree
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1 Tbsp half and half

Directions

scones

1. Preheat oven to 425 degrees. 
2. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended. 
3. Add butter and pulse mixture several times to cut butter into mixture. 
4. Pour mixture into a large mixing bowl and create a well in center.
5. In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. 
6. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl by hand several times to bring mixture together. 
7. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges.
8. Transfer scones to a Silpat or parchment paper lined baking sheet. 
9. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. 
10. Transfer to a wire rack and cool 10 minutes before spreading with glaze.

Glaze

1. In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency. Spoon and spread mixture scones to evenly coat tops. Let glaze set at room temperature.

Pumpkin glaze

1. In a mixing bowl whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. 
2. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. 
3. Allow icing to set. Best served day prepared.

GRILLED BROWNED BUTTER HONEY GARLIC SALMON

INGREDIENTS

• 4 tablespoons reduced fat butter
• 4 tablespoons honey
• 1 tablespoon fresh squeezed lemon juice
• 2 cloves garlic, minced
• 4 Salmon Fillets
• Sea salt
• Lemon wedges

INSTRUCTIONS

1. Preheat your oven to grill/broil settings on medium-high heat.
2. Place butter in an oven-proof pan/skillet.
3.  Cook over medium heat, swirling pan occasionally for about 3 minutes, or until the butter begins to change colour. 
4. Add the honey and lemon juice; stir well to combine and allow to simmer for a further 2 minutes to combine all of the flavours together.
5.  Add the garlic and cook for an extra minute or so until the garlic is fragrant. 
6. Remove half of the browned butter from the pan (liquid only) and reserve for later.
7. Add the salmon steaks over the butter in the pan; sear each fillet for 2-3 minutes or until golden.
8. Flip each fillet; transfer the pan to your oven to grill/broil for a further 6-8 minutes.
9. To serve, season with salt to taste; drizzle with the reserved brown butter sauce.
10. Serve with steamed vegetables; over rice or with a salad

SKINNY TACO SALAD

INGREDIENTS

SKINNY TACO SALAD INGREDIENTS

• 1 head Romaine lettuce, washed and roughly chopped
• 1 avocado, peeled, pitted and diced
• 2 cups cherry or grape tomatoes, halved
• 2 cups fresh cilantro leaves, loosely packed
• 1 cup shredded sharp cheddar cheese
• 1 cup tortilla strips
• 1 can black beans, rinsed and drained
• 1 can whole kernel corn, drained
• 1 can black olives, drained
• half of a small red onion, halved and thinly sliced
• skinny cilantro lime dressing

SKINNY CILANTRO LIME DRESSING INGREDIENTS

• 1 cup fresh cilantro, loosely packed
• 1/4 cup orange juice
• 3 Tbsp. lime juice
• 1 Tbsp. honey
• 1/4 tsp. ground cumin
• 1/8 tsp. salt
• 1/8 tsp. freshly-ground black pepper
• 2 Tbsp. olive oil

DIRECTIONS

THE SALAD

1. Toss all salad ingredients together until combined, or serve "rainbow-style" lined up on top of the lettuce. Drizzle and toss with honey lime vinaigrette and serve.

THE DRESSING

1. Add cilantro, orange juice, lime juice, honey, cumin, salt and pepper to a food processor or blender and pulse until combined. Gradually stream in the olive oil while pulsing until combined.

WATERMELON BRUSCHETTA WITH WHIPPED FETA, BASIL, AND BALSAMIC DRIZZLE

INGREDIENTS

• 2½ cups of fresh seedless watermelon, chopped
• 1 cup balsamic vinegar
• 2 tablespoons honey
• 1 cup feta cheese crumbles
• ¼ cup part skim ricotta cheese
• 3 tablespoons fresh basil, chopped
• 2 tablespoons fresh chives, chopped
• 1 baguette cut into 1½ thick slices
• Freshly cracked black pepper

DIRECTIONS

1. Place the baguette slices on a baking sheet under the broiler and toast for a few minutes, until slightly crispy.
2. In a medium-sized saucepan, mix the balsamic vinegar and honey and heat over medium-high. Stir regularly and let the mixture reach a simmer, and then reduce heat slightly to keep at simmering point.
3. Stir occasionally and remove from heat once the mixture has reduced by half and the mixture is thickened, about 15 to 20 minutes.
4. Combine the feta and ricotta in a food processor or blender and process until smooth. Add additional ricotta or feta if necessary to reach your desired consistency.
5. Spread the whipped feta on the toasted bread and top with the finely chopped watermelon. Sprinkle with the black pepper, basil, and chives. Drizzle the reduced balsamic over the bruschetta.

Coconut Honey Lime Filipino Chicken Adobo Skewers

Ingredients

• 2 pound skinless chicken thighs or breasts, cut into bite size cubes
• 3/4 cup soy sauce
• 1/3 cup canned coconut milk
• juice of 2 limes
• 1/4 cup rice vinegar
• 1/4 cup honey
• 4 cloves garlic, minced or grated
• 3 bay leaves
• 2 teaspoons fresh ginger, grated
• 1/2 teaspoon black peppercorns
• coconut rice, for serving
• mango, pineapple, or mango strawberry salsa

Instructions

1. Add the chicken to a large bowl or gallon size ziploc bag. In a blender, combine the soy sauce, coconut milk, juice of 2 limes, rice vinegar, honey, garlic, ginger and black peppercorns. Blend until smooth. 
2. Pour the marinade over the chicken and the bay leaves. 
3. Cover the bowl or seal the bag and place in the fridge for at least one hour or overnight.Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. 
4. Thread the chicken onto metal skewers. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5-10 minutes each side.
5.  You may also cook the chicken in a skillet if needed. While the chicken is cooking, I like to add the reserved marinade to a small sauce pan, bring it to a bowl and cook about 5 minutes or until reduced to a sauce. Serve the chicken with the sauce and the coconut rice.

Vietnamese Style Chicken and Cabbage Salad

Ingredients

• 2 cooked chicken breasts, shredded
• 1 small head Savoy Cabbage, thinly sliced
• 1 cup julienned carrots
• 6-7 green onions, thinly sliced longways
• 1/4 cup Mint leaves, roughly chopped
• 1/4 cup Basil leaves, roughly chopped
• 1/4 cup Cilantro leaves, roughly chopped

Nước chấm Inspired Salad Dressing

• 1/4 cup water
• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 1/2 tablespoons honey
• 1/2 teaspoon apple cider vinegar
• 1 tablespoons Olive Oil
• 1/2 red seeded chili, chopped

Method

To roast chicken breasts

1. Place them in a baking dish with a cup of chicken broth and roast them at around 300 degrees for about 25 minutes or till cooked through, baste a few times. Cool a bit then pull into thin strips or shred with a fork. Set aside.
2. Thinly slice the cabbage, carrots and spring onion tops into long strips, then roughly chop the herbs and place all the above ingredients into a large bowl.
3. In a separate bowl or mason jar, measure out all the dressing ingredients. Shake or mix well.
4. Pour the Dressing over the salad, toss and serve with Sriracha or other chili sauce.